Name: Asian Chicken Noodle Soup To Fight a Cold
Ingredients: 1 lb Skinless; boneless chicken breasts; 1/2 Soba; (buckwheat noodles) or whole wheat spaghetti; 2 ts Toasted sesame oil; 2 Leeks; trimmed and thinly sliced, white and light green parts only; 1 lg Carrot; peeled and thinly sliced; 1 Rib of celery with leaves; thinly sliced; 6 c Low sodium chicken broth; 3 tb Soy sauce; 4 Cloves garlic; minced; 1 1/2 tb Fresh peeled ginger root; 1/4 c Fresh cilantro

CATEGORY	CUISINE	TAG	YIELD
Meats	Asian		1	servings

INGREDIENTS

1	lb	Skinless; boneless chicken breasts
1/2		Soba; (buckwheat noodles) or whole wheat spaghetti
2	ts	Toasted sesame oil
2		Leeks; trimmed and thinly sliced, white and light green parts only
1	lg	Carrot; peeled and thinly sliced
1		Rib of celery with leaves; thinly sliced
6	c	Low sodium chicken broth
3	tb	Soy sauce
4		Cloves garlic; minced
1 1/2	tb	Fresh peeled ginger root
1/4	c	Fresh cilantro

INSTRUCTIONS

From the March/April issue of The Walking Magazine
Steam chicken until just cooked, about 12 minutes. When cool enough to
handle, tear into bite sized shreds; set aside. Boil soba according to
package directions, until al dente. Drain; set aside. Heat sesame oil
in a soup pot over medium high heat. Add leeks, carrots, and celery;
saute for five minutes. Add chicken broth, soy sauce, garlic and
ginger. Bring just to a boil, reduce heat to low and simmer for 20
minutes. Stir in chicken, soba, and fresh cilantro. Make sure to cook
until soup is hot throughout.
Posted to EAT-LF Digest by Marta Martin <gargoyle@ezwv.com> on Jun 07,
1999, converted by MM_Buster v2.0l.

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